Combine: 1 red onion, very finely slicedPinch of saltSqueeze of lemonMix up to "pickle" the onion, then stir in a bunch of flat-leaf parsley.

On a grill, griddle pan, or hot broiler, grill the kebabs until golden on all sides. Toss salad with olive oil, lemon, salt, and pepper.Heat up 4 flatbreads or tortilla wraps.

Top flatbreads with dressed salad, pickled onions, and kebabs (can break up the meat, if you want). Sprinkle with a little more of the spices you used in the meat. Toss all the toppings, drizzle on some plain yogurt, and roll up.

We made this the same night the episode aired, and having some experience with this seasoning, I am here to tell you: four tablespoons of sumac is WAY too much. I used half that and it still overpowered some of the other flavors. That caveat aside, this was an excellent recipe that I strongly recommend.

Have not tried the kebobs yet, but I did the shoulder for Easter dinner and it was freaking fantastic and so easy. 7 1/2 pounds cooked for about five hours and it was simply wonderful.Definitely worth trying.